Now pick a large enough frying pan in order to comfortably fit the mushrooms or pick your largest one in order to fit as many as possible. Pour a fine layer of oil and heat it up.
As soon as the first sign of smoke appears in the pan, put the stemless mushrooms with the stem side downwards and shake the pan allowing the mushrooms to absorb the oil and leave them like that for like ten seconds. In this way the mushrooms are sealed keeping inside all their juice.
Flip the mushrooms letting the cap side touch the pan and shake it every few minutes until they are done. Don't forget to add a bit of salt to each one and this is a good moment to do so.
Depending on the size of the mushrooms they can last more or less, I normally leave them between half an hour and a whole hour, it always depend on the hunger or the delay with which the guests are arriving. This is really fine if it is still warm when eaten.
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